Im a new AG brewer and used tap water a couple of times. After some research I found out chlormines are not a good thing so I picked up some campden. My 1st batch I used tap water has a really strange lingering after flavor thats just not good. I have my 2nd beer that was made with tap water that needs bottled but was wondering if adding campden to the bottling bucket would help?

After fermentation I'm guessing ( and it's a total guess ) that the compounds have combined to produce the phenols and don't think campden at this time would help. Can you describe the flavor? Burnt plastic or medicinal?